for the soup: 2 leeks coconut oil 1 kg sweet potatoes (about 4) a thumb - size piece of fresh ginger 1
tbsp vegetable stock powder, or 1/2 a stock cube 1 tbsp soy sauce or tamari 1 tbsp maple syrup 1 tbsp peanut butter
Drizzle about 2 - 3
Tbsp vegetable stock and wrap it tightly in the foil.
Not exact matches
2
tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2
tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter
vegetable stock sea salt
3 lbs beets 3
Tbsp olive oil 1 medium onion diced 2
Tbsp butter Salt and pepper 1 litre of
vegetable stock
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6
Tbsp) olive oil, divided Salt and black pepper 1
Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups)
vegetable stock 2 garlic cloves, peeled and crushed 2
Tbsp za'atar, divided 1 tsp ground cumin 1
Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2
Tbsp pumpkin seeds, toasted
1
tbsp olive oil 1 onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups
vegetable stock 1 tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6 tsp basil pesto
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly sliced 2
tbsp fresh ginger, minced 2
tbsp green curry powder salt and pepper, to taste 1 cup basmati rice
1
tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or
vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1
tbsp coconut oil 1 onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2 tsp dried chilli flakes 600 ml
vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
1 large butternut squash 2 - 3 medium apples, peeled and cored 2 l of
vegetable stock (purchased or make your own) bunch of leeks 2 - 4
tbsp olive oil for cooking salt and pepper to taste
cans pinto beans 2
tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili powder 3/4 cup
vegetable stock juice of 1/2 lime salt and pepper, to taste 1 package soft corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
1
tbsp coconut oil 1 small onion, finely chopped 2 small organic sweet potatoes, scrubbed and diced 1 litre / 35oz
vegetable stock 225g / 8oz fresh watercress, Celtic or Himalayan salt and black pepper, to taste Bunch of fresh chives (approx 75gms / 2.6 oz, optional)
1 1/2 c brown lentils, rinsed and picked through 6 c low sodium
vegetable stock 4 garlic cloves, smashed 1 red chili, diced 1/4 red onion, diced 5 sprigs fresh thyme, roughly chopped 2 slices wholegrain bread, roughly diced, or 1 1/2 cups freshly made breadcrumbs Salt and pepper, to taste 2 eggs, lightly whisked 1 - 2
Tbsp whole - grain flour
1/2 cup quinoa 1
vegetable stock cube (or
vegetable soup base) 1 kabocha squash 1
Tbsp olive oil 1/2 cup onion, chopped 1/4 cup green or red pepper, chopped 5 mushrooms, stems removed and sliced 2
Tbsp raisins Salt Pepper
Salmon and Baby Bok Choy Ramen 6 cups
vegetable stock 1
tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3
tbsp soy sauce 3
tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
2 shallots, sliced 2 garlic cloves, sliced 2
tbsp minced fresh ginger 3/4 cup Arborio rice 1 cup dry white wine 3 cups chicken or
vegetable stock 2 large roasted beets (for preparation, see here) 1
tbsp chopped fresh parsley 2
tbsp parmesan shavings 2
tbsp grated smoked mozzarella (optional) 1 cup chopped arugula (optional)
For Creamy Tomato Soup: 2
tbsp olive oil 1/2 onion, finely diced (I used some red, and some white because that is all I had on hand) 1 carrot, washed, skin on and finely diced 1
tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme and rosemary 1/4 tsp crushed red pepper flakes 2
tbsp red wine vinegar 1 can tomato puree 1/4 cup water 2 cups chicken or
vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
2 cloves garlic, minced 1/2 c sherry wine 5
tbsp apple cider vinegar 3
tbsp balsamic vinegar 2 1/2 c
vegetable stock 1 granny smith apple, chopped olive oil
can diced tomatoes 1 tsp basil 1 tsp oregano 8 cups
vegetable stock salt and pepper, to taste 1 packet Lipton matzo ball mix 2 eggs 1
tbsp canola oil 1/4 cup chopped spinach (squeeze thawed frozen spinach to measure 1/4 cup) 6 oz.
Gazpacho ------ 6 large, very ripe tomatoes, cored 2 cucumbers, peeled and seeded 1 red bell pepper, quartered 1 green bell pepper, quartered 1 medium red onion, quartered 4 scallions, trimmed 2 cloves garlic 2 cups
vegetable stock or
vegetable broth 4 - 6
tbsp red - wine vinegar 2 slices country - style white bread, crusts removed, chopped salt and pepper 3
tbsp finely chopped fresh flat - leaf parsley 1 - 2
tbsp extra-virgin olive oil
Ingredients 2
tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4 cups) 1 1/4 cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2 cup sherry or vermouth (or warm water to avoid alcohol) 6 cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled dried sage 1 tsp chopped thyme 1/2 cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1 cup (+ / --RRB- either beef, chicken or
vegetable stock Kosher salt to taste Freshly ground black pepper to taste
1 C wild rice 2 C water 2 - 3 C leftover turkey 5 C chicken
stock (turkey or
vegetable work too) 3 medium carrots, peeled and sliced 3 large celery stalks, chopped 1 C mushrooms (any kind), chopped 2 tsp minced garlic 1/2 tsp oregano 1/2 tsp salt 1/2 tsp pepper 4
TBSP unsalted butter 2
TBSP flour 2 C milk
1
Tbsp olive oil 1 small onion, chopped 2 cups (180 g) butternut squash, diced 3 cups (220 g) cauliflower florets 800 ml
vegetable stock or water and
vegetable soup base 1/2 tsp salt 1
Tbsp Parsley for garnish (optional)
Rutabaga, Celery, Dill, & Smoked Chicken Soup (fairly dramatically adapted from
Vegetable Soups from Deborah Madison's Kitchen) 1 3/4 lbs rutabagas (1 truly enormous one, or 2 merely large ones) 2 - 3
tbsp duck fat or lard or butter (I used half duck fat, half butter) 1 big pinch dried thyme 1 bay leaf 2 medium leeks (sliced, white and pale green parts only) 4 - 6 C chicken
stock 1 smoked chicken breast (honestly, a plain one is probably fine)(shredded) 1 - 2 big handfuls finely chopped fresh dill 1 bunch celery (the more leaves, the better) 1 child - sized handful salted capers (rinsed and coarsely chopped) ground green peppercorns to taste (honestly, black pepper is probably fine)(lots!)
What you need: 2 1/2 cups water or
vegetable or chicken
stock 1
tbsp butter 1 tsp sea salt, divided 1 cup wild rice 1/4 cup lemon juice 1/4 cup olive oil 1 clove garlic, minced 1/2 cup chopped fennel bulb, core removed 1/2 red or yellow pepper, diced 1/2 cup chopped red cabbage 1/2 cup chopped Italian parsley 2 cups very finely chopped dark, leafy greens salt and lemon to taste Pecorino or Gorgonzola cheese, for garnish (optional)
1 medium eggplant 1 head of garlic 6 oz mushrooms, sliced 2
Tbsp olive oil 2 shallots, chopped 1 cup Arborio rice 5 - 6 cups
vegetable stock 1/2 cup white wine 2
Tbsp nutritional yeast
1 large acorn squash 2
Tbsp vegan butter (or regular butter, if that's your thing) 1 red onion, sliced 1 large apple, cored and sliced 2 - 3 cups
vegetable stock
Leek (white only), sliced 1 clove Garlic, finely chopped (optional) 3 Cups Chicken or
vegetable stock 1/8 Cup or 2
Tbsp.
1
tbsp olive oil 1 large brown onion, peeled and chopped 1 large red bell pepper, deseeded and chopped 1 large sweet potato, peeled and chopped 3 carrots, peeled and chopped 1/2 cup red lentils 5 cups
vegetable stock 1/4 tsp salt 1/2 tsp ground black pepper 1/2 tsp salt
2 cups corn kernels 3 lb tomato, diced 2 cups dried kidney beans, soaked 4 cups
vegetable stock (or less, as needed) 1
Tbsp garlic powder 1
Tbsp ground cumin Salt to taste
Ingredients 1/2 cup peanut oil, or other
vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1
Tbsp Cajun seasoning1 quart shellfish * or chicken
stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.
1 Onion chopped 450g beetroot, peeled & sliced (or can use ready cooked beetroot) 2 celery sticks 1/2 red pepper, chopped 115g mushrooms, chopped 1 apple, chopped (I've tried all kinds of apple and find granny smith is the best) 23g Butter 2
tbsp Olive oil 1L
vegetable stock 1 heaped tsp cumin seeds 1 bay leaf Juice of 1 lemon Salt & black pepper to taste
2
Tbsp olive oil 1 large yellow onion, chopped 1 large celeriac (celery root)(approx. 800g or about 2 lb), peeled and diced 4 stalks celery, chopped 6 cloves garlic, chopped 1 1/2 litres (1 1/2 quarts)
vegetable stock 1 bunch rapini (approx. 500g or about 1 lb), chopped 1 x 400g (14oz) can cannellini (white) beans, drained salt and pepper to taste chilli flakes (optional)
1/2 cup polenta (coarsely ground cornmeal) 1 15 oz can
vegetable broth or 2 cups
vegetable stock 1/2 cup water 4 large portobello mushrooms 1
tbsp olive oil 2
tbsp soy sauce 2
tbsp balsamic vinegar 2
tbsp red wine 2 garlic cloves, crushed 1 roasted red pepper, cut into thin strips for garnish
Ingredients: 1
Tbsp olive oil 1 leek 1 large onion 1 clove garlic, minced 1/2 medium size butternut squash or pumpkin 2 cups
vegetable stock 1 cup water 1/2 tsp salt 1/4 cup parsley or -LSB-...]
Chicken and
stock ingredients: 1 (3 1/2 pound) frying chicken 1 carrot 1 celery stalk 1 small onion, halved 2 teaspoons salt Pie crust ingredients: 1 1/2 cups all - purpose flour 1/2 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced into 1 / 2 - inch cubes (best to chill cubes in the freezer for at least 15 minutes before using) 1/4 cup
vegetable shortening, chilled 3 to 4
Tbsp ice water
1
tbsp coconut oil 1 cooking onion, small dice 1
tbsp curry powder 1 bay leaf 2 cloves of garlic, minced 2 tsp minced fresh ginger (optional) small jalapeno or cayenne pepper, seeded + minced 1 cup 1/2 inch diced waxy potatoes 3 cups small cauliflower florets 28 oz can crushed tomatoes 1 - 2 cups
vegetable stock, depending 1 cup cooked chickpeas 1 bunch lacinato / Tuscan kale, stems removed and chopped salt + pepper chopped leafy herbs to finish (parsley, cilantro etc)
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small shallot, peeled and diced very finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1
Tbsp 15 mL olive oil 4 cups 1 L
vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2
Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3
Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
2
tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml / 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g / 14 oz tins whole tomatoes (or crushed) 2 cups
vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1
tbsp fresh thyme 1 cup large white beans
2
tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt & pepper to taste 2
tbsp tomato paste 1 cup red wine 2 cups
vegetable stock 3 bay leaves 2 tsp arrowroot powder, solved in 2
tbsp water (optional)
filling ingredients: 1
tbsp olive oil 1 cooking onion, diced 2 cloves of garlic, minced 1 sprig of rosemary, leaves minced 4 sprigs of thyme, leaves removed + divided pinch of chili flakes (optional) 2 tsp balsamic vinegar 5 cups - worth of small diced, hardy
vegetables (I used a mix of butternut squash, carrots and beets) 1/3 cup black or french lentils, rinsed 2 1/2 cups
vegetable stock 1 tsp tamari soy sauce salt + pepper 2 tsp arrowroot powder 1
tbsp cold filtered water
Leek and Potato Soup Ingredients 2
tbsp olive oil 1/2 onion 1 bunch of leeks 1 clove garlic 3 sticks celery, chopped (about 1/2 cup) 1/2 cup carrots, chopped 2 potatoes, chopped 4 1/2 cups
vegetable stock salt and pepper, to taste Instructions 1.
2
Tbsp (1/4 stick) butter 1 cup chopped onion 2 small celery stalks, chopped 1 medium leek, sliced (white and pale green parts only) 1 large garlic clove, chopped 1 1/2 pounds red - skinned sweet potatoes (yams), peeled, cut into 1 - inch pieces (about 5 cups) 4 cups chicken
stock (or
vegetable stock) 1 cinnamon stick 1/4 tsp ground nutmeg 1 1/2 cups half and half 1
Tbsp honey
Serves 6 300g fresh borlotti beans, or 200g dried beans soaked in cold water overnight and drained6
tbsp olive oil1 onion, finely chopped2 basil leaves1 rosemary sprig1 litre chicken or
vegetable stock 1 red chilli, chopped (optional) 1
tbsp tomato pureeSalt and pepper150g tubetti pasta (little tubes) 4
tbsp extra virgin olive oil to serve Put the beans into a heatproof earthenware pot or large pan and cover with cold water.
1 Cup of Sour Cream 1/2 Jalapeno, Chopped 2
Tbsp Salsa 1/2 Lime, Juiced 1 Clove of Garlic 1
Tbsp of Fresh Cilantro 1/4 tsp of Onion Powder 1/2 tsp Chili Powder 2
Tbsp of
Vegetable Stock 1
Tbsp of Mayo Salt and Pepper to Taste
2
TBSP butter 1/2 cup extra virgin olive oil 4 lbs tomatoes, peeled * and sliced in half with stems removed 3/4 tsp sea salt 1/2 tsp fresh ground black pepper (optional) fresh sprigs of thyme, oregano or rosemary 1 medium sized yellow onion, diced 2 stalks celery, diced 5 medium sized carrots, diced 3 cloves garlic, minced 2 cups chicken (or
vegetable)
stock 1/3 cup fresh basil leaves, chopped 3/4 cup heavy cream
1 lb zucchini, sliced 1 medium potato 1 small onion, peeled and chopped 1 clove garlic, crushed olive oil 12 fl oz (1 1/2 cups) homemade
vegetable stock 1
tbsp natural yogurt
4 small parsnips, peeled and cut in half lengthwise 2
tbsp olive oil pinch ground coriander pinch ground cumin pinch ground turmeric 1 small onion, quartered 1 garlic clove 1 plum tomato, quartered 20 fl oz (2 1/2 cups) low sodium or homemade
vegetable stock
1 small parsnip, peeled and diced 1 small carrot, peeled and diced 1/2 small onion, chopped 1 tsp olive oil 1 to 2
tbsp low sodium or homemade
vegetable stock 1/4 tsp ground nutmeg
1/4 lb firm tofu, crumbled 1/2 cup
vegetable stock (homemade or low sodium) 2
tbsp rolled oats 1 tsp fresh parsley 1/2 tsp dried basil 1/2 cup bread crumbs 1 1/2 cups cooked rice Optional — steamed carrots, peas or any veggies your baby likes, cut into small pieces